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Here, just let me un-boil that egg for you.

You should leave that to chemists like Gregory Weiss at the University of California Irvine, one of the scientists involved in the first-ever successful un-hardening of a hard-boiled egg.

“Yes, we have invented a way to unboil a hen egg,” he said in a press release from the university. “In our paper, we describe a device for pulling apart tangled proteins and allowing them to refold. We start with egg whites boiled for 20 minutes at 90 degrees Celsius and return a key protein in the egg to working order.”

This goes way beyond turning deviled eggs back into mayonnaise. According to the university, the scientific advancement could “reduce costs for cancer treatments, food production, and other segments of the $160 billion global biotechnology industry.”

"It's not so much that we're interested in processing the eggs; that's just demonstrating how powerful this process is," Weiss said. "The real problem is there are lots of cases of gummy proteins that you spend way too much time scraping off your test tubes, and you want some means of recovering that material. The egg-altering technology means the new process to de-gum those tubes takes minutes instead of days."
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